Fudgy Brownies with White Chocolate Peppermint Bark Topping

I discovered this magical combination of fudgy brownies and peppermint bark during one cozy holiday season when I couldn't decide between making brownies or bark. These brownies have become my signature holiday dessert ever since. The way the creamy white chocolate peppermint layer sits on that rich brownie base just makes everyone smile.

Why These Are Always Gone First

These aren't your ordinary brownies. The fudgy chocolate base paired with that white chocolate peppermint topping creates pure holiday magic in every bite. I love how simple they are to make even though they look totally fancy. Every time I bring them to a holiday party people think I spent hours in the kitchen.

What You'll Need

• For the Brownies:
  • 6 tablespoons salted butter softened
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar for extra richness
  • 2 large eggs room temp
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips melted
  • 3/4 cup flour
  • 2 tablespoons cocoa powder
  • A tiny bit of espresso powder if you're feeling fancy
  • 1/4 teaspoon sea salt
• For the Topping:
  • 1 cup good quality white chocolate chips
  • 1/4 teaspoon peppermint extract
  • 1/2 cup crushed candy canes

Pin it

Let's Get Baking

Start With Your Brownie Base

First I mix my melted butter with both sugars until they're nice and smooth. Then I add my eggs and vanilla giving everything a good whisk. The melted chocolate goes in next making it look absolutely divine.

Mix Up The Dry Stuff

In another bowl I combine my flour cocoa powder and that pinch of espresso powder with sea salt. I gently fold this into my chocolate mixture just until it comes together. Overmixing is the enemy of fudgy brownies.

Into The Oven

I pour this gorgeous batter into my lined 8x8 pan and pop it in a 350°F oven for about 25 minutes. You want that toothpick to come out with just a few moist crumbs.

The Magic Topping

While the brownies cool a bit I carefully melt my white chocolate. The secret is going slow here you don't want to rush it. Once it's smooth I stir in the peppermint extract.

The Final Touch

I spread that creamy white chocolate over my brownies and sprinkle crushed candy canes all over. The hardest part is waiting for it to set.

My Best Baking Tips

• Trust me on this one go slow with the white chocolate. I've learned the hard way that rushing leads to seized chocolate and sad brownies.
• I always run my knife under hot water before cutting these beauties. It gives you those perfect clean slices that make everyone go wow.
• Making a bigger batch? Just double everything except the baking time if you're using a 9x13 pan.
• That espresso powder might sound weird but it makes the chocolate taste even more chocolatey without any coffee flavor.

Keeping Them Fresh

These brownies stay perfect in an airtight container on your counter for about 4 days. I never refrigerate them because it makes the white chocolate too hard. If you want to make them ahead just wrap them carefully and pop them in the freezer they'll keep for a couple months. Let them come to room temperature before serving.

Fun Ways to Mix It Up

• Sometimes I add a tiny bit of peppermint extract right into my brownie batter for extra mintiness.
• Try swirling the white and dark chocolate together on top it looks stunning.
• Throw some extra chocolate chips in your brownie batter if you're feeling extra decadent.
• During the holidays I sometimes add festive sprinkles on top along with the candy canes.

Quick Answers to Common Questions

• If your white chocolate seizes up don't try to save it just start fresh. Low and slow is the way to go.
• Store bought brownie mix works great when you're in a hurry just fancy it up with the peppermint bark topping.
• I put my candy canes in a zip bag and crush them with a rolling pin works like a charm.
• You can absolutely make these ahead they're perfect for holiday prep just keep them in an airtight container.

Frequently Asked Questions

→ Why heat white chocolate at 50% power?

White chocolate seizes easily if overheated. Lower power and frequent stirring helps it melt smoothly.

→ How do I get clean cuts?

Use a sharp knife warmed under hot water and wipe clean between cuts. Don't chill before cutting.

→ Can I use boxed brownie mix?

Yes, but double the white chocolate topping for 9x13 pan size brownies.

→ Why add the topping while brownies are warm?

It helps the white chocolate layer bond better with the brownie base.

→ What's espresso powder for?

It's optional but enhances chocolate flavor without adding coffee taste.